PUMPKIN ROLL
This Pumpkin Roll has the best flavor from cinnamon, nutmeg, cloves, and ginger--and delicious cream cheese filling!
Provided by Lucy Brewer
Categories Desserts
Time 1h45m
Number Of Ingredients 18
Steps:
- Preheat oven to 375. Grease and line 15x10x1 inch jelly roll pan with parchment or wax paper, then grease the paper.
- In large bowl, sift together the flour, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Sift this mixture again two more times.
- In medium bowl, beat eggs and granulated sugar on high speed of electric mixer for five minutes. Fold in the flour spice mixture by hand.
- In small bowl, combine the pumpkin and lemon juice. Fold into batter. Pour batter into lined pan. Sprinkle pecans on top if using.
- Bake for 12-15 minutes, until slightly brown around the edges and springy in the middle. Be careful not to overbake!
- Turn cake onto tea towel immediately and gently remove wax paper. Starting with the long side, gently roll the cake, using the towel, into a jelly roll. Allow the rolled cake to cool for about an hour.
- Meanwhile, combine the cream cheese and butter with electric mixer until smooth. Slowly beat in powdered sugar and vanilla, and pecans and coconut if using.
- Once cake is cool, slowly unroll. Spread the cream cheese filling over the cake and then reroll and place on a platter. Place cake in refrigerator for at least two hours to chill and remove an hour or at least half an hour before serving.
- Sprinkle powdered sugar over the top of the pumpkin roll before serving.
Nutrition Facts : ServingSize 12 Servings, Calories 302 kcal, Carbohydrate 36 g, Protein 4 g, SaturatedFat 7 g, Cholesterol 71 mg, Sodium 175 mg, Fiber 1 g, Sugar 27 g
CREAM CHEESE PUMPKIN ROLL
This is great for a Halloween or Thanksgiving dessert.
Provided by Junia Sonier
Categories Fruits and Vegetables Vegetables Squash
Time 2h50m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15-inch jelly roll pan and line with wax paper.
- Beat eggs and white sugar in a large bowl until well blended; stir in 2/3 cup pumpkin puree.
- Combine flour, cinnamon, baking powder, ginger, nutmeg, and salt in another bowl; stir into egg mixture until just blended. Pour mixture into prepared jelly roll pan.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes, then turn cake out onto a clean towel. Remove and discard wax paper. Roll cake up into the towel, starting with the short end. Cool.
- Beat cream cheese, confectioners' sugar, butter, 1 tablespoon pumpkin puree, and vanilla extract in another bowl until smooth.
- Spread a large sheet of plastic wrap on a work surface. Place and unroll cake over plastic and spread with prepared filling. Re-roll cake and wrap with plastic. Refrigerate, seam-side down, until chilled, about 2 hours.
Nutrition Facts : Calories 308.1 calories, Carbohydrate 41.9 g, Cholesterol 92.6 mg, Fat 14.1 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 8.4 g, Sodium 324.9 mg, Sugar 32.6 g
PUMPKIN ROLL
This classic pumpkin roll recipe is made with a delicious pumpkin cake, rolled up with a fluffy cream cheese filling. Always a crowd favorite, and easier than ever to make!
Provided by Lauren Allen
Categories Dessert
Time 25m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Line a jelly roll pan (15 x 10'') with parchment paper, leaving an extra inch of parchment sticking up on both long sides of the pan so that you can easily lift the cake out after baking. (You can VERY lightly grease the parchment paper, if you want to, but you don't need to!)
- In a large bowl, whisk together the flour, salt, baking soda, cinnamon and pumpkin pie spice. In a separate bowl mix the eggs, sugar, vanilla and pumpkin until smooth.
- Add dry ingredients to the bowl and stir just until combined and no dry streaks remain.
- Spread the batter evenly in the prepared pan.
- Bake for 14-15 minutes until a toothpick inserted in the center comes out clean.
- Immediately lift the payment paper and hot cake out of the pan and onto a flat (heat-safe) surface.
- While the cake is hot, starting at one of the short ends, use your hands to gently and slowly roll the cake (and parchment paper!) all the way up. Allow it to cool completely, on top of a wire cooling rack. (This allows it to cool underneath the roll, and keeps the cake from sweating).
- While the cake roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together with an electric mixer until it is fluffy and smooth.
- Once the cake roll is cooled completely, unroll it very carefully. Gently smooth the filling in an even layer over the cake.
- Roll up the cake without the parchment paper. Cover with plastic wrap and refrigerate for at least 1 hour, before serving.
- Dust the top with powdered sugar, if desired. You could use a duster, spoon, or even your fingers to lightly sprinkle it on top of the roll. Cut into slices and serve.
- Store in the fridge, covered, for up to three days.
- For more pumpkin treats, click here!
Nutrition Facts : Calories 260 kcal, Carbohydrate 27 g, Protein 5 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 108 mg, Sodium 353 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
PUMPKIN CREAM CHEESE ROLL
Make and share this Pumpkin Cream Cheese Roll recipe from Food.com.
Provided by troyh
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, beat eggs and sugar. Beat in remaining cake ingredients.
- Grease a 10"x15" jelly roll pan. Line pan with waxed paper, then grease and lightly flour the waxed paper.
- Pour batter into the pan and spread evenly. Bake at 350F for 15 minutes. *Cake cooks fast so watch carefully to avoid burning the edges.
- While cake is baking, sprinkle powdered sugar heavily over the kitchen towel, using a sieve or sifter.
- Turn hot cake onto the towel.
- Remove waxed paper. Trim off burnt or crusty edges.
- Sprinkle more powdered sugar over the hot cake and quickly roll up with towel inside. Let cake cool completely, about 30 minutes.
- Meanwhile, prepare filling by beating together all ingredients until smooth and creamy.
- Unroll cooled cake and spread with the filling mixture. Roll up cake with filling on the inside. Wrap in waxed paper and then foil.
- Refrigerate or freeze. To serve, slice cake about 1/3 inch thick and sprinkle with powdered sugar.
- Note - cake cuts best when still slightly frozen.
PUMPKIN ROLL
Learn how to make Trisha Yearwood's easy Pumpkin Roll recipe, complete with a simple cream cheese frosting, for a show-stopping fall dessert.
Provided by Trisha Yearwood
Categories dessert
Time 1h20m
Yield 16 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Grease and flour a 17 1/2- by 12 1/2-inch jellyroll pan.
- With an electric mixer, beat the eggs, granulated sugar, pumpkin and lemon juice until smooth. Sift together the flour, ginger, salt, baking powder and cinnamon.
- Add the sifted ingredients to the egg mixture and blend until fully combined. Spread the batter in the jellyroll pan. Sprinkle the dough with the chopped pecans. Bake until a cake tester inserted in the center comes out clean, 14 minutes. Let the cake cool in the pan for 5 minutes.
- Invert the cake onto a wire rack. Sprinkle some of the confectioner' sugar on a large tea towel and carefully transfer the warm cake to the towel, folding the sides of the towel over the cake. Roll the cake up in the towel and cool in the refrigerator thoroughly for about 45 minutes.
- With an electric mixer, combine the confectioners' sugar, cream cheese, butter and vanilla and beat until smooth. Carefully unroll the cooled cake and spread the mixture on top of the cake. Gently re-roll the cake up and refrigerate it until you're ready to slice and serve. Dust with confectioners' sugar just before serving.
More about "pumpkin cream cheese roll up food"
PUMPKIN CAKE ROLL WITH CREAM CHEESE FILLING RECIPE
From thespruceeats.com
PUMPKIN CREAM CHEESE ROLL RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
LIBBY'S PUMPKIN ROLL RECIPE | LAND O’LAKES
From landolakes.com
CLASSIC PUMPKIN ROLL WITH CREAM CHEESE FILLING - BROWN …
From browneyedbaker.com
PUMPKIN ROLL RECIPE | GIMME SOME OVEN
From gimmesomeoven.com
PUMPKIN PIE CREAM CHEESE ROLL UPS - OLD HOUSE TO …
From oldhousetonewhome.net
PUMPKIN CREAM CHEESE ROLL - AVERIE COOKS
From averiecooks.com
4.8/5 (4)Total Time 2 hrs 5 minsCategory Cakes & CupcakesCalories 309 per serving
PUMPKIN CREAM CHEESE MUFFINS RECIPE - FOOD NETWORK
From foodnetwork.com
Author Amanda Neal for Food Network KitchenSteps 7Difficulty Easy
PUMPKIN CREAM CHEESE ROLL - LEPP FARM MARKET
From leppfarmmarket.com
HEALTHIER PUMPKIN ROLL WITH CREAM CHEESE FROSTING - EATINGWELL
From eatingwell.com
PUMPKIN CREAM CHEESE ROLLUPS - CHARISSE YU
From charisseyu.com
PUMPKIN ROLL {WITH TANGY CREAM CHEESE FILLING} | LIFE MADE SIMPLE
From lifemadesimplebakes.com
BEST PUMPKIN CHEESECAKE COOKIES RECIPE - HOW TO MAKE …
From delish.com
PUMPKIN CREAM CHEESE ROLL - TASTY KITCHEN
From tastykitchen.com
PUMPKIN CREAM CHEESE ROLL | NEIGHBORFOOD
From neighborfoodblog.com
PUMPKIN CREAM CHEESE ROLL - NEW ENGLAND
From newengland.com
PUMPKIN ROLL WITH CREAM CHEESE FILLING: A HEARTWARMING COMFORT …
From clickamericana.com
RECIPE OF THE DAY: PUMPKIN ROLL WITH CREAM CHEESE - THE DAILY …
From thedailymeal.com
PUMPKIN CREAM CHEESE ROLL - URBAN BLISS LIFE
From urbanblisslife.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love